This creamy, tangy cheesecake is so seasonal and has the perfect amount of sweetness. The bright filling is pumpkin flavored and supported by a gluten-free, crunchy oat crust.

Tofu and Pumpkin Cheesecake [Vegan, Gluten-Free]




8 slices



To Make the Crust:

  • 1/2 cup walnuts
  • 1/2 cup rolled oats
  • Pinch of Himalayan salt
  • 1/2 teaspoon xylitol
  • 1 tablespoon carob powder
  • 1 1/2 tablespoon plant milk

To Make the Filling:

  • 1 1/2 cups pumpking purée
  • 14-ounces silken tofu
  • 1/4 teaspoon Himalayan salt
  • 2 teaspoons cinnamon
  • 1 teaspoon turmeric
  • 1 tablespoon yakon powder
  • 3 tablespoons xylitol
  • 1 tablespoon peanut butter
  • 2 tablespoons buckwheat flour (unroasted)
  • 2 tablespoons psyllium husks


  1. First, process walnuts with a pinch of salt until fine crumbs. Then, add the remaining crust ingredients and process again until the batter sticks together when squeezed between fingers.
  2. Next, press the crust batter into 6-inch spring form cake tin lined with parchment paper and bake at 375°F for 10 minutes. Remove from oven and let cool.
  3. To make the filling, combine all ingredients in a bowl and process with immersion blender until smooth. You may also use regular blender.
  4. Now, pour filling onto crust, smooth it out with spatula or spoon and bake at 350°F for 50 minutes. Let cool completely before serving.

Nutritional Information

Per Slice: Calories: 125 | Carbs: 7.5 g | Fat: 7.06 g | Protein: 6 g | Sodium: 4 mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.